Influence of processing on antinutrients, raffinose family oligosaccharides and in-vitro protein digestibility of improved dry bean (Phaseolus vulgaris L.) varieties grown in Ethiopia
by Emire, Shimelis Admassu
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Instant parboiled rice using superheated-steam fluidized bed drying
by Waranya Umpo
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Investigating synergistic antimicrobial effects of selected natural photosensitizers and blue light emitting Diode (LED) on the surface of food materials
by Aurum, Fawzan Sigma
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Investigating the cooking texture of commercially milled rice by back extrusion test
by Venkatachalam, Mythily
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Isolation and characterization of keratinolytic bacteria from chicken farm bed and its application on production of keratin hydrolysates from chicken feather
by Prajapati, Saugat
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Isolation and characterization of lactic acid bacteria from Kashmiri fermented vegetable pickle for enhanced production of folic acid in yoghurt
by Sajid, Menail
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Isolation and identification of caffeine degrading bacteria from Chiangmai's coffee plantation area in Thailand.
by Win Yi Yi
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Isolation of lactic acid bacteria from turmeric (Curcuma longa Linn.) and its application in enriched health beverages
by Plangpin Pianpumepong
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Isolation of pathogens in eggs from farms and markets in Thailand and analysis of their resistance to commercial antibacterials and lactobacilli
by Siriporn Chaemsanit
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Isolation, identification and characterization of probiotics from raw buffalo milk and evaluation of their biopreservative potential
by Kalhoro, Muhammad Saleem
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Isolation, identification and genetic profiling of starter culture of Juju Dhau (traditional Nepali yogurt)
by Shrestha, Sajai Man
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Isolation, molecular identification and microencapsulation of microorganisms in biofertillzer to enhance their functionality
by Suwan Panjanapongchai
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Lectin gene detection as control for GMO assay by quantitative competitive PCR
by Acharya, Rupa Aryal
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Mechanical tests for evaluating the crispness of breakfast cereals
by Chutanuch Hansaworakun
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Method of differentiation of pathogenic bacteria by denaturing gradient gel electrophoresis analysis of PCR- amplified genes coding for ribosomal DNA spacers
by Pratima, Vinukonda
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Methods for reducing the diacetyl content to shorten maturation time in brewing processes
by Duong Thi Viet Nga
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Microbial and enzyme treatment for rapid production of fish sauce
by Chuon Mony Roth
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Microwave assisted extraction of pectin from yellow passion fruit peels
by Morakot Zae-Lee
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Microwave vacuum drying of mulberry leaves
by Natthaporn Jirakitkul
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |
Microwave-assisted extraction of total polyphenols from mulberry leaves
by Piyatida Tiangtham
Academic Program/FoS: Food Engineering and Bioprocess Technology (FB) |